Preparation and characterization of carvacrol loaded polyhydroxybutyrate nanoparticles by nanoprecipitation and dialysis methods F Shakeri, S Shakeri, M Hojjatoleslami Journal of Food Science 79 (4), N697-N705, 2014 | 52 | 2014 |
The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages F Alaei, M Hojjatoleslamy, SM Hashemi Dehkordi Food science & nutrition 6 (2), 512-519, 2018 | 50 | 2018 |
Preparation of fish oil microcapsules by complex coacervation of gelatin–gum arabic and their utilization for fortification of pomegranate juice A Habibi, J Keramat, M Hojjatoleslamy, F Tamjidi Journal of Food Process Engineering 40 (2), e12385, 2017 | 45 | 2017 |
The influence of fat substitution with κ‐carrageenan, konjac, and tragacanth on the textural properties of low‐fat sausage M Atashkar, M Hojjatoleslamy, L Sedaghat Boroujeni Food science & nutrition 6 (4), 1015-1022, 2018 | 44 | 2018 |
Influence of temperature, pH and salts on rheological properties of bitter almond gum E Hosseini, HR Mozafari, M Hojjatoleslamy, E Rousta Food Science and Technology 37 (3), 437-443, 2017 | 43 | 2017 |
Monitoring of Aflatoxin M1 in milk using a novel electrochemical aptasensor based on reduced graphene oxide and gold nanoparticles SF Ahmadi, M Hojjatoleslamy, H Kiani, H Molavi Food chemistry 373, 131321, 2022 | 39 | 2022 |
Surveying the effect of quince seed mucilage as a fat replacer on texture and physicochemical properties of semi fat set yoghurt E Nikoofar, M Hojjatoleslami, MA Shariaty Int. J. Farm. Alli. Sci 2 (20), 861-865, 2013 | 39 | 2013 |
Surveying the effect of oat beta glucan as a fat replacer on rheological and physicochemical characteristics of non fat set yoghurt E Nikoofar, M Hojjatoleslamy, A Shakerian, H Molavi, MA Shariaty International Journal of Farming and Allied Sciences 2 (20), 861-865, 2013 | 33 | 2013 |
EFFECT OF APPLE POMACE POWDER ON RHEOLOGICAL PROPERTIES OF DOUGH AND SANGAK BREAD TEXTURE. N Jannati, M Hojjatoleslamy, E Hosseini, HR Mozafari, M Siavoshi Carpathian Journal of Food Science & Technology 10 (2), 2018 | 32 | 2018 |
Optimization low-fat and low cholesterol mayonnaise production by central composite design HR Mozafari, E Hosseini, M Hojjatoleslamy, GH Mohebbi, N Jannati Journal of food science and technology 54, 591-600, 2017 | 31 | 2017 |
Numerical simulation of transient temperature profiles for canned apple puree in semi-rigid aluminum based packaging during pasteurization S Shafiekhani, N Zamindar, M Hojatoleslami, D Toghraie Journal of food science and technology 53, 2770-2778, 2016 | 29 | 2016 |
Evaluation effect of tragacanth gum on quality properties of sponge cake A Hajmohammadi, J Keramat, M Hojjatoleslami, H Molavi Iranian Journal of Food Science Technology 42 (11), 1-8, 2014 | 28 | 2014 |
Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat S Bagheri Kakash, M Hojjatoleslamy, G Babaei, H Molavi Food Science and Technology 39 (4), 980-992, 2019 | 24 | 2019 |
Using Thymus carmanicus and Myrtus communis essential oils to enhance the physicochemical properties of potato chips LS Boroujeni, M Hojjatoleslamy Food Science & Nutrition 6 (4), 1006-1014, 2018 | 24 | 2018 |
Physicochemical and sensory characteristics of sponge cake made with olive leaf F Ataei, M Hojjatoleslamy Journal of Food measurement and Characterization 11 (4), 2259-2264, 2017 | 21 | 2017 |
The Effect of Psyllium seed gum as an edible coating and in comparison to Chitosan on the textural properties and color changes of Red Delicious Apple S Banasaz, M Hojatoleslami, SH Razavi, E Hosseini, MA Shariaty International Journal of Farming and Allied Sciences 2 (18), 651-657, 2013 | 21 | 2013 |
Effect of linseed (Linum usitatissimum L.) hydrocolloid as edible coating on decreasing oil absorption in potato chips during Deep-fat frying. F Tabibloghmany, M Hojjatoleslamy, F Farhadian, E Ehsandoost | 20 | 2013 |
The effect of adding Eleaagnus angustifolia powder to quality characteristics of burger’s bread S Vatan Doust, MH Azizi, M Hojjat Eslami, H Molavi Journal of food science and technology (Iran) 12 (49), 73-84, 2015 | 18 | 2015 |
Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach F Ataei Nukabadi, M Hojjatoleslamy, H Abbasi Food Science & Nutrition 9 (2), 757-771, 2021 | 16 | 2021 |
Different drying methods of Pistacia Atlantica seeds: Impact on drying kinetics and selected quality properties N Yarahmadi, M Hojjatoleslamy, L Sedaghat Boroujeni Food Science & Nutrition 8 (7), 3225-3233, 2020 | 15 | 2020 |